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Source of protein, fiber and iron
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
162
KCAL / 100G
Carbs
19.1g
· 46%
Protein
8.4g
· 20%
Fat
6.2g
· 34%
Fiber
5.8g
Vitamins
Folate
70µg · 18% DV
B1
0.18mg · 15% DV
B6
0.16mg · 9% DV
B3
1.12mg · 7% DV
Minerals
Phosphorus
139mg · 20% DV
Selenium
7.8µg · 14% DV
Sodium
310mg · 13% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.15g
MONOUNSATURATED
3.12g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 16:1
Above the ideal 4:1 (16:1).
Bone-in oily tomato paste white bean stew provides 162 calories per 100 g.
A 100 g serving contains 8.4 g of protein.
There are 19.1 g of carbohydrates in 100 g of this stew.
This stew contains 6.2 g of fat per 100 g.
It contains 5.8 g of fiber per 100 g. Fiber is one of its listed macronutrient-related nutrition values alongside protein, carbohydrates, and fat.
Its glycemic index is 31.
It can fit into a meal plan with portion awareness. Per 100 g, it provides 162 calories, 19.1 g of carbs, and 6.2 g of fat.
Yes. It is listed as compatible with a gluten-free diet.
Yes, it is listed as compatible with the Mediterranean diet. It is also compatible with omnivore and flexitarian eating patterns.
Yes. Its processing level is listed as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.